Calamari tube salad with romesco sauce

SERVES 8

PREP 30 MINS (PLUS MARINATING)

COOK 10 MINS

INGREDIENTS

• 750g cleaned baby squid tubes, scored, cut into 2cm strips • ⅓ cup white wine

•2T olive oil • 1 clove garlic, crushed

• 600g mixed tomatoes, halved • 1 cup parsley leaves • cup Ligurian olives

• toasted fresh breadcrumbs, to serve FOR THE ROMESCO SAUCE

•1 red pepper, quartered, seeded

• 1 long red chilli, halved, seeded

•½cup flaked almonds, toasted

•½cup tomato puree •1 shallot

(or other onion), peeled, chopped

•2T red-wine vinegar • 1 clove garlic,

chopped • ¼ cup extra-virgin olive oil

METHOD

1. Combine squid, wine, oil and garlic. Marinate at least 15 minutes.

2. ROMESCO SAUCE Meanwhile, get the braai ready. Char-grill the red pepper and chillies 2-3 minutes each side until charred. Seal in a plastic bag. Cool for 5 minutes. Peel off skins. Process with almonds, tomato, onion, vinegar and garlic until almost smooth. With the motor running, add olive oil until thickened. Season.

3. Heat a suitable saucepan over the braai. Drain squid from marinade. Barbecue 2-3 minutes, turning until curled and opaque.

4. Toss squid, tomatoes, parsley and olives. Transfer to platter. Sprinkle with breadcrumbs and serve with sauce.